[center]Justin Wilson Gourmet and Gourmand Cookb | Justin Wilson | 1984 | Pelican Publishing | [/align]
He looks like a Southern colonel or someone you might have met on a riverboat who wanted to teach you this new game, "poker." The face is handsome, the eyebrows dance when he talks.
It is when he talks that you know you've never met anyone quite like him. He's an original, one of a kind, and thousands upon thousands of people have laughed as they never laughed before when he tells his stories-tales about the the most unique people who inhabitthe our earth, the great Cajuns of South Louisiana.
. . . he is also an artist when it comes to cooking. He can work the same magic with fish and fowl, with vegetables and fruit, as he can with language.
He loves to cook. His mission in life seems to be to make people enjoy life, to make them laugh, and to make them eat.(From the foreword by Gus Weill)
In this tasty collection, the world's foremost Cajun humorist and acclaimed gourmet chef shares recipes that will stimulate the most jaded taste buds. Sure to be a favorite with old and new Justin Wilson fans alike, The Justin Wilson Gourmet and Gourmand Cookbook combines Justin Wilson's "ga-ron-teed to please" recipes with a liberal sprinkling of his Cajun humor and forty-nine color photographs. Many of the recipes on Justin's PBS show are featured.
Justin Wilson, the world's foremost Cajun humorist and an acclaimed Cajun cook, symbolizes the unique Cajun culture of South Louisiana. His bayouland humor fascinates audiences throughout America, and his syndicated television cooking shows bring to countless thousands the secrets of the spicy, savory cooking for which Cajun Country is famous.
In this cookbook, Justin shares with readers across the land a wide range of recipes that will stimulate even the most jaded palate and stir the most lethargic taste buds to life- "I garontee!"
Embellishing this volume is a liberal sprinkling of Justin Wilson's distinctive humor and fifty color photographs featuring Justin displaying his skills in the kitchen, with his friends, and involved in many activities that characterize the earthy Cajun joie de vivre that follows Justin everywhere.
Here, too, is Justin's never-miss recipe for stirring up a roux that has delighted dinner guests for more than fifty years. Special chapters on cooking in a bag and using a water-smoker cooker are also included, with step-by-step directions to ensure results that will please just about anyone.
Recipes range from Cajunized Mexican Corn Bread, to Turnip Casserole with Shrimp, to Venison Etouffee, to a variety of jambalayas, to an exotic Alligator Sauce Piquant. If that is not enough to whet one's appetite, there are also Catfish with Corn Bread Stuffing, Crawfish Chili, Rabbit and Turnip Etouffee, Leftover Pasta and Eggs, and Quail in Peach Brandy Sauce.
This Justin Wilson cookbook is truly a gourmet/gourmand delight: appetizers, sal-ads, breads, gumbos, casseroles, game, meat, seafood, and fowl are featured.
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